White German Chocolate Cake
Recipes Cakes Desserts Holidays Quick and Easy
Description
Serve this beautiful, elegant cake for your next party, gathering or special occasion. It has three moist layers of white cake, a rich frosting and an elegant ganache on top.
Ingredients
Cake:
1 package white cake mix
1 c. buttermilk
1/3 c. vegetable oil
3 large eggs
1 t. vanilla extract
4 oz. package instant white chocolate pudding mix
Frosting:
1 1/4 c. granulated sugar
1 c. evaporated milk
3/4 c. butter, cubed
4 large egg yolks
1 t. vanilla extract
2 1/2 c. sweetened shredded coconut
2 c. chopped pecans
White Chocolate Ganache:
4 oz. white chocolate, chopped
1/4 c. heavy whipping cream
Directions
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Preheat the oven to 350 degrees F.
Grease and flour three 9" round cake pans; line bottoms with parchment paper circles.
Cake:
In a large bowl, combine the cake mix, buttermilk, oil, eggs, vanilla extract, and white chocolate pudding mix. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
Divide the batter evenly among the prepared pans; smooth tops with a spatula.
Bake 20-25 minutes, or until a wooden toothpick inserted into the centers comes out clean. Cool in the pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
Frosting:
In a large saucepan, combine the granulated sugar, evaporated milk, butter, and egg yolks; cook over medium heat, stirring constantly, until thickened and golden brown, about 12 minutes. Remove from heat.
Stir in vanilla extract, shredded coconut, and chopped pecans. Cool until thick enough to spread.
White Chocolate Ganache:
Place the chopped white chocolate in a heatproof bowl.
Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to boil. Pour over the white chocolate; allow to sit for 1 minute. Stir until smooth.
Assemble the Cake:
Place one cake layer on a plate. Spread on 1/3 of the frosting. Repeat with the second layer and another 1/3 of the frosting. Top with the third cake layer.
Spread the remaining frosting on the top of the cake. Drizzle the white chocolate ganache over the top, allowing it to drip down the sides.
Refrigerate for at least 1 hour before serving.
Serve.
12 servings.
The finished cake should be refrigerated and will keep for up to 3 days.
To Make in Advance: Bake the cake layers 1 day in advance, wrap them tightly in plastic wrap and store at room temperature.
If the ganache is too thick, gently reheat it until it reaches the desired consistency.